Tradition makes the difference

Rigatoni do not stand out by an extravagant appearance. Still the challenge often lies in making simple things extraordinarily well- just like cooking a good Bolognese sauce. And the traditional craftsmanship makes this pasta-type very special as it gives every rigatoni its unique shape. And the rough surface covered with creases bonds perfectly with all types of sauces. A true pasta-delight!

Ingredients

Durum wheat from organic farming (Apulia), Italian spring water and lots of love.

Rigatoni taste best with

Rigatoni are very uncomplicated and fans of all sauces: Besides pestos, all tomato-sugos, ceamy sauces (give Carbonara a try!), cheese, meat as well as vegetables go extermely well with this pasta. Or of course our favourite recipe: Olive oil and parmigiano cheese to enjoy the wonderful taste of the Apulian wheat best.

Preparation

Bring a generous amount of water (1l per 100gr pasta) to a boil, then add salt and the pasta. Stir the Rigatoni regularly and leave them to boil for about 6 to 7 minutes until they are "al dente." The cooking time is only a guideline and can be adjusted according to ones own preferences- but we recommend the Rigatoni be served "al dente." After boiling, strain, shake lightly and mix with a sauce of your choice.